The French Cuisine of the East – Ahh…the food of Turkey

Turkish food is similar to Greek but more refined. It has often been called the French Cuisine of the East and for good reason. Shish kabab, lamb grilled on a skewer was a Turkish invention. Try the doner kabap, lamb packed onto a vertical revolving spit and sliced off to serve. And the wonderful Turkish Dolma can’t be missed. dolma are made up of all sorts of vegetables; aubergine, peppers, cabbage or vine leaves; served cold and stuffed with currents, rice and pine nuts or hot lamb. Aubergine (eggplant) is the number one vegetable to the Turks stuffed with all kinds of meats, tomatoes, onions and garlic.

Salads are excellent…the difference between a Greek Salad and a Turkish salad while both contain the traditional feta, tomatoes, cucumber and olives the Greek Salad has oregano and the Turkish salad adds parsley. The Turks constantly insist their feta, yogurt, wine and tomatoes are better that their neighbors, the Greeks. And try their wine, red and white as well as the fierce raki which is like the Greek ouzo. Don’t miss the Turkish coffee, it is legendary as well as the Turkish tea.